Suzma (Milk Spread) is a traditional Persian recipe for a classic spread made from strained fermented milk that's the essential ingredient in preparing qurt. The full recipe is presented here and I hope you enjoy this classic Persian version of: Milk Spread (Suzma).
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Suzma is yoghurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yoghurt. In the cuisines of many Iranian and Turkic people (e.g. in Afghan, Tatar, Tajik, Uzbek, and other Central Asian cuisines), a type of strained yogurt called chak(k)a or suzma is consumed. It is obtained by draining qatiq, a local yogurt variety. By further drying it, one obtains qurut, a kind of dry fresh cheese.
First, season the qatiq with salt to taste. Then carefully pour your qatiq into a flour sack towel (or use muslin [cheese cloth] about 4-6 layers thick). I found it easiest to do this by laying the cloth over a colander first. Secure the top of the cloth with a rubber band and hang it over a bowl or your sink to drain.
You can also use a cheesecloth, but make sure it’s not too gauzy. The qatiq should drip steadily as it drains, but you don’t want it to gush through all at once. Leave it for about eight hours as the whey separates.
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